Vegetable Pakoras
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Serves 4 and more
- 250g gram (chickpea) flour
- 50g self-raising flour
- ½ tsp cayenne pepper
- 1 tsp garam masala
- Water to combine
- 300g potatoes, peeled and thinly sliced
- ½ cauliflower, sliced, then cut across into small chunks
- 1 tsp cumin seeds
- 12 spinach leaves, finely chopped
- 1 onion, finely sliced
- 1 tsp chopped green chilli
- Bunch of coriander leaves
- Pinch of salt
-
Sunflower oil, for deep frying
How To Make Vegetable Pakoras
Sift both flours into a bowl, spoon in the cayenne pepper and garam masala and combine. Gradually add water, tablespoon by tablespoon, and work to form a batter smooth and thick enough to cling to the back of a spoon. Leave to rest for 15 minutes.
Apart from the oil, tip in the rest of the ingredients, making sure everything is coated. Pour enough sunflower oil in a deep frying pan or wok, and heat until a dropped cumin seed fizzes and swims. Carefully lower in tablespoons of the fritter mix. Work in batches, frying the vegetable pakoras for approximately 3 minutes on each side until they’ve taken on the colour of caramel and the vegetables are cooked through, crispy and light.
Serve with a chutney of choice.
Try this and scores more recipes from my cookbook Urban Rajah's Curry Memoirs BUY IT NOW!!
